Spice Palmiers

Just a few ingredients and a little handiwork result in these beautifully crafted French holiday pastries, which are flavored to perfection with ground cinnamon and pumpkin pie spice.

Total Time: 1:00

Prep: 0:25

Level:
Easy

Serves:
28

Ingredients

5 tbsp. granulated sugar

1 tsp. pumpkin pie spice

½ tsp. ground cinnamon

1 sheet from a 17.3-oz box frozen puff pastry sheets

Directions

Mix 1/4 cup of the sugar, the pumpkin pie spice and cinnamon in a small cup until blended.

Place a 12-in. sheet wax paper on a work surface. Sprinkle 1 Tbsp of the remaining sugar into a 10-in. square on the wax paper; unfold puff pastry and place in center of sugared square. Roll the pastry into a 10-in. square.

Mark the center of the pastry square with the back of a knife. Sprinkle half of the spice sugar evenly over one half of the pastry. Using your fingers, roll up the spice-sugared side into a tight cylinder toward the center of the dough, stopping at the center mark.

Place another sheet of wax paper over the pastry and flip it over. Remove the top sheet of wax paper and sprinkle the flat side of the pastry with remaining spice sugar. Roll up the flat side into a second tight cylinder, rolling toward the center of the dough, stopping next to the first cylinder. Slide the roll onto a small baking sheet; freeze 15 minutes.

Line 2 baking sheets with nonstick parchment or reusable nonstick liners. Using a sharp knife, cut pastry roll crosswise into 28 (1/4-in.-thick) "coiled- S" slices. Place slices on a wax paper-- lined baking sheet and freeze until hard, about 30 minutes. (Slices can be stored in layers between wax paper and frozen up to 1 month ahead.)

Heat oven to 375°F. Arrange half the frozen slices on a parchment-lined baking sheet. Bake 10 minutes or until bottoms are golden brown and caramelized. Remove baking sheet from oven; using an offset spatula, flip the palmiers over (carefully recoil any cookies that may unravel). Return cookies to oven and bake second sides 5 to 6 minutes or until palmiers are golden brown and crisp. Move cookies to a wire rack and cool completely. Repeat with remaining slices on second prepared baking sheet.